• 4 cups halved Brussel sprouts

• 3-4 tbsp Spicy Harissa Tahini 

• 3 tbsp sprouted raw pumpkin seeds

• Sea salt and black pepper to taste

Preheat the oven to 425 degrees. Line a baking sheet with foil, or cooking spray. Lay out the florets and drizzle with olive oil. Coat well. Sprinkle with sea salt. Bake for 30 minutes, or until edges of brussels are golden brown, and you can easily pierce with a fork.  Carefully remove from the oven and scoop into a mixing bowl. Toss with Fun Sesames and sprinkle with sprouted pumpkin seeds. Serve hot, or at room temperature.